Go Back
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Simple Vegan Pancakes
Is there a more joyous way to begin a morning than with the enticing aroma of these Simple Vegan Pancakes?
Print Recipe
Pin Recipe
Email Recipe
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Course:
Breakfast
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
vegan pancakes
Servings:
8
pancakes
Calories:
170
kcal
Author:
Oh My Veggies
Ingredients
2 ¼
cups
all-purpose flour
1 ½
tbsp
baking powder
¾
tsp
salt
3
tbsp
sugar
1 ¾
cups
dairy-free milk
such as almond milk
¾
cup
water
Toppings
fresh berries
maple syrup
US Customary
-
Metric
Instructions
In a mixing bowl, combine all-purpose flour, baking powder, sugar, and salt.
Add in dairy-free milk and water.
Mix until combined. Batter should be thick.
Using a non-stick skillet with a slim layer of oil, pour 2 tbsp of the batter for each pancake.
Cook in low heat for about 2 to 3 minutes for each side.
Serve immediately. Garnish with maple syrup, fruits, or nuts.
Notes
You can substitute whole wheat flour or a gluten-free baking flour for the all-purpose flour if desired.
For variations, feel free to add your favorite mix-ins such as blueberries or chocolate chips.
Leftover pancakes can be kept in the fridge for 3–5 days or frozen for 3–4 months. Reheat them in the oven or toaster oven for best results.
Nutrition
Calories:
170
kcal
Carbohydrates:
34
g
Protein:
5
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Sodium:
484
mg
Potassium:
111
mg
Fiber:
1
g
Sugar:
6
g
Vitamin A:
203
IU
Vitamin C:
4
mg
Calcium:
211
mg
Iron:
2
mg
Craving more veg-friendly recipes?
Shop our collection of
vegetarian and vegan cookbooks
, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!